More snacking on the Daniel Fast: HUMMUS!

Hi Folks!  This Daniel Fast has taken me on a journey that I did not expect.  One of the foods that I've been consuming the most is HUMMUS!  I've always loved this wonderfully nutritious dip, but could never make it pleasing enough to my palate.  Well....I've mastered the recipe and have even remixed it into a smoked out spicy version!

Chickpeas are the base of this amazing food. I think they are the most versatile legume (besides the soybean). 

Today I'm sharing the standard recipe that can be remixed to yield multiple flavors.

Classic Hummus:
2 cups of chick peas (freshly soaked and boiled)
3-5 tablespoons of fresh lemon juice
2 tablespoons of sesame tahini
salt (to taste)
fresh garlic cloves (to taste)

Here's how I made it:

Step 1 - Gather all ingredients. Note the chickpeas have been soaked and boiled. 

Ingredients

Step 2 - Blend all ingredients.  Add enough water to keep the blender going.  I actually prefer a food processor over a blender.  I can reach the desired consistency easier.


All ingredients put into the blender

Step 3 - Enjoy!!!

Finished product on red bell peppers with garnished with paprika

Add cilantro, cayenne pepper or chitpotle seasoning to spice it up!  I've been eating hummus EVERYDAY! LOVE IT! It fills me up with out the guilt!


What are your favorite hummus recipes?  I would love to expand my hummus repertoire.


Peace and love!

Snacking on the Daniel Fast: Roasted Chick Peas

One easy thing about this Daniel Fast is that the snacks don't have to be raw. It just takes time to prepare and plan to make sure the right food is readily available.....I won't be eating cold cereal for dinner any time soon!

So, to stay on track I made roasted chick peas for the first time and they were delicious (and Caleb approved)!!

Whatever you want to call them: chick peas, garbanzo beans or chana...these legumes are versatile, delicious and packed with nutrition!

Roasted Chick Peas - full recipe:
1/2 bag of dry chick peas (soaked, boiled and dried)
seasoned salt
cumin
Italian seasoning
onion powder
turmeric
olive oil
fresh garlic

Here's how I did it:

Step 1 - boil the chick peas after soaking over night for about 20 minutes.

 

 

Step 2 - dry chick peas using paper towels.

Step 3 - Add seasoning to olive oil (turmeric, seasoned salt, Italian seasoning, cumin, onion powder).  You can use any spices you want.

Step 4 - Add boiled chick peas to oil and spices.  Mix thoroughly.

 

 

Whoops...... don't forget to add the fresh garlic!!!

 

 

Step 5 - lay the chick peas on a baking dish in one layer.  Bake on 375 deg F for about 45 minutes or until the peas are golden brown and crispy.

 

 

 Step 6 - Enjoy!!!

Note...you may have to add more seasoning after they cool. Next time I will add more salt, cumin and turmeric.  You can also do a sweet version with cinnamon, sugar and nutmeg. 

Another great snack: Apple Chips!

We've all heard the saying: "An apple a day keeps the doctor away" right?  Here's another one: "Chips made of apples can keep inches off your hips".  Okay.  It doesn't really rhyme, but you get the point! :)

I made some apple chips last night that I am happy to share with you as another snacking alternative. This is my first time actually making them, but not my first time consuming them.  They are great for children as well. 

Check out how I made these delicious treats!

Step 1 - Gather all tools and ingredients.  Since this was my first attempt I only used two apples (red delicious).  Three are pictured, but one was rotten.  Other ingredients used: ground cinnamon, nutmeg and ginger.

 

 

 Step 2 - Remove the apple core.  I didn't have a fancy device.

 

 

Step 3 - Slice the apples using a mandolin (straight ,1/8 inch blade).  PLEASE BE CAREFUL.  The blades are super sharp.  I recommend using the veg/fruit holder.  The last time I used it I cut my fingers (not fun!).  Slicing 2 apples took 2 minutes and my slices were nice and even.

 

Step 4 - sprinkle spices onto apple slices for desired taste.  Use hands to coat evenly.  Note I did not measure anything...just sprinkled and tasted.  I only added spices to 1/2 of the slices just in case Caleb does not like the extra kick.

 

 

 

 Step 5 - place coated apple slices onto dehydrator trays starting at the bottom.

 

 

Step 6 - set dehydrator to 135 deg F (recommended for fruits and vegetables).  I kept the apples in the dehydrator for 18 hours.  Depending on the thickness of your slices and desired moisture level the timing could change.  I wanted thin, crisp chips so 18 hours was perfect!

 

 

 Step 7 - Remove chips from dehydrator

 

 

 

 Step 8 - Enjoy!

 

I hit a home run for my first attempt.  These chips are the bomb diggy!! :) This was so easy to do and totally healthy! Another guilt free snack!

 

Peace and love!

The Ultimate Snack: Popcorn

I LOVE POPCORN! I will eat it morning, noon and night.  It's been my favorite GUILT FREE snack for years.  About ten years ago I traded in the bags of microwave popcorn for raw kernels, oil and a big pot.  Which is the way my dad makes popcorn.  A few years ago we bought an air popper and my life was transformed!!!

Popcorn is a great snack because it's low in calories and high in fiber.  When you eliminate all the junk (chemical flavors and colors that give people cancer) it's quite a healthy alternative to potato chips and other savory snacks.  I "hook" my popcorn up with three main ingredients: coconut oil (replaces butter), salt and nutritional yeast flakes.  I could eat a huge bowl (alone) and not think twice about it!

 

Here is how I do it:

Step 1 - make the popcorn using the air popper

Air popper with kernels and popped corn

Step 2 - while the corn is popping gather all seasonings

Fixings: coconut oil, nutritional yeast flakes, Himalayan pink salt
 

Step 3 - once the corn has popped, heat up your coconut oil (if not already in liquid form)

Melting coconut oil

Step 4 - Grind up salt using a mortar and pestle. This increases the surface area of the salt granules allowing an even distribution (and you use less)

Grinding the salt to increase surface area -  makes it easier to distribute evenly

Step 5 (not shown) - drizzle coconut oil on popcorn, add salt and yeast flakes (all to desired taste profile)

Step 6 - ENJOY!!!!

 

Why use alternatives? Because the alternatives solidify the guilt free designation and here is why:

1.  Coconut oil (instead of butter) - coconut oil is a GREAT oil.  It's good for your skin, hair, and innards! It's antibacterial and contains MCTs (medium chain triglycerides) which are found in human breast milk and are great for building strength.

2. Himalayan salt (instead of iodized table salt) -  more minerals are found in Himalayan salt in comparison to table salt.  It tastes better and you can use less of it.

3. Nutritional yeast - I've been using this ingredient on my popcorn for over 10 years now.  A wonderful family that took me in while I was in undergraduate school were vegan and they used nutritional yeast on their popcorn.  That's what led me to use it.  Nutritional yeast has no leavening ability. It's high in protein and B complex vitamins.  It can be added to kale salads, kale chips, vegan mac and cheese and any dish you desire.

Be creative with your popcorn! I've added turmeric, herbs and garlic salt in the past. Try a sweet version with cinnamon and brown sugar and cloves. 

Is there such a thing as "raw popcorn"? If so, that may push me to convert 100% LOL!

How do you eat your popcorn?  Bag, pot or air popper??

Peace and blessings!